December's Festive Finesse: Chicken Fricassee and White Burgundy

As we move into the busiest and most festive month of the year, we’re slowing things down with a classic French dish that embodies both comfort and sophistication.

This December, we’re pairing a rich, warming Creamy Chicken & Tarragon Fricassee with the consistently brilliant Bourgogne Chardonnay 'Couvent des Jacobins', Louis Jadot 2022. It’s the perfect, elegant white wine pairing for your holiday entertaining or a well-deserved, cosy night in.

The Wine: Bourgogne Chardonnay 'Couvent des Jacobins', Louis Jadot 2022

This is a fantastic introduction to the delights of White Burgundy from the venerable Maison Louis Jadot. The 'Couvent des Jacobins' blend is sourced from top Chardonnay vineyards across Burgundy, giving it complexity far beyond its appellation level.

The 2022 vintage offers a beautiful expression of Chardonnay: fresh floral aromas, lively citrus, and notes of white peach and nectarine. Crucially, a portion of the wine is aged in oak barrels, which lends a delicate creamy texture and a hint of savoury nutty richness without being overtly oaky.

Why this pairing is flawless: A creamy sauce requires a wine with high acidity to cut through the fat and cleanse the palate. This Louis Jadot delivers that in spades. Its elegant fruit notes harmonise with the chicken, while the subtle oak and creaminess echo the texture of the sauce, providing a truly seamless, luxurious sip every time.

The Dish: Creamy Chicken & Tarragon Fricassee

Fricassee is a traditional French method of cooking meat in a rich, white sauce—it's somewhere between a sauté and a stew. The addition of fresh tarragon gives this dish its iconic, delicate anise note that makes it feel instantly special.

Note: The recipe below serves 2. To serve 4, simply double all the ingredient amounts.

Ingredients:

1 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized chunks
50g chestnut mushrooms, sliced
½ medium shallot, finely diced (or ¼ small onion)
1 clove garlic, minced
1 tbsp plain flour
60ml (¼ cup) dry white wine (use a splash of the Louis Jadot!)
120ml (½ cup) chicken stock
60ml (¼ cup) double cream (or crème fraîche)
1 tbsp fresh tarragon, finely chopped (plus extra leaves for garnish)
1 tsp fresh lemon juice
Salt and freshly ground black pepper to taste

Instructions:

Prepare the Chicken: Pat the chicken pieces dry and season well with salt and pepper.
Sear the Chicken: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken and cook for 3-4 minutes until lightly golden on all sides. Do not cook through. Remove the chicken to a plate and set aside.
Sauté the Aromatics: Reduce the heat to medium. Add the shallots (or onion) and mushrooms to the pan and cook for 5-7 minutes until the mushrooms are softened and have released their liquid. Add the garlic and cook for 1 minute until fragrant.
Build the Sauce Base: Sprinkle the plain flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Deglaze and Simmer: Pour in the white wine, scraping up any delicious brown bits from the bottom of the pan. Let it bubble for 1 minute to reduce slightly. Add the chicken stock, stir well until smooth, and bring to a gentle simmer.
Simmer the Fricassee: Return the chicken pieces to the pan. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Finish the Sauce: Remove the lid. Stir in the double cream (or crème fraîche), fresh tarragon, and lemon juice. Heat gently for 2 minutes, but do not allow it to boil once the cream is added. Check the seasoning and adjust with salt and pepper as needed.
Serve: Serve immediately over rice, egg noodles, or creamy mashed potato. Garnish with a few extra fresh tarragon leaves.